WELCOME

He studied cooking in Asturias and began to work with great Asturian chefs and pastry chefs such as Pedro Martino and Miguel Sierra. Curiosity led him to the Basque Country, where he trained with Martín Berasategui at the restaurant of the same name. Joseba Lezama (Martín’s head chef) encouraged him to go to Italy to the “Uliassi” restaurant in Senigallia where Samuel had his first contact with Italian cuisine. From there, he went to Adriano Baldasarre’s restaurant “Il Tordo Matto”, where he took the reins of the kitchen along with the Chef from Lazio. After this first stage in Italy, he worked for the first time in his native Cantabria with Jesús Sánchez in the “Cenador de Amós”. After this period, Samuel was offered the opportunity to run the kitchen of the “Circeo Park Hotel” and the “La Stiva” restaurant in San Felice Circeo, an opportunity he did not refuse. He then had the good fortune to work at the restaurant “Il Pagliaccio” in Rome under the orders of Anthony Genovese. He finished his time in the capital working in “Inopia Roma”. In July 2011, Samuel opened Restaurante El Remedio with his partner Caterina Santucci. Samuel defines his cuisine as healthy, based on the product and deep respect for it, using the techniques acquired from his teachers, who for him are the best, whose aim is the pursuit of distinct and intense flavours.